BEEF RAGOUT

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced.
  2. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion.
  3. Let the whole stew very gently for about 2 hours.
  4. Serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.
Original Text
BEEP RAGOUT (Cold Meat Cookery). 656. INGREDIENTS.—About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; 1/2 pint of boiling water, 3 tablespoonfuls of gravy. Mode.—Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy. Time.—2 hours. Average cost, exclusive of the meat, 4d. Seasonable at any time.
Notes
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